bonappetit4.0
Fresh Strawberry Tart With Almond Crust
For berries that are just too good to bake, this fuss-free tart simply piles the raw fruit into a crisp almondy crust.
👥 8 Servings👤 Christina Chaey📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●whisk
- ●pan
- ●baking sheet
- ●measuring cup
- ●knife
- ●oven
- ●saucepan
📝 Preparation Steps
1
Whisk 1 large egg yolk, ½ tsp. vanilla extract, and 1 Tbsp. cold water in a small bowl. Pulse ½ cup (50 g) almond flour or meal, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, 1 cup (125 g) all-purpose flour, and ¼ cup (50 g) sugar in a food processor to combine. Add ½ cup (1 stick) chilled unsalted butter, cut into ½" pieces; pulse until mixture is the consistency of coarse meal. Add egg mixture and pulse until dough forms into a ball around the blade.
large egg yolk1(125 g) all-purpose flour, plus more for dusting1 cup. vanilla extract, divided1 tsp
2
Transfer a little less than half of the dough to tart pan. Using your hands, press dough into an even layer across bottom of pan. (If dough is too sticky to handle, chill in pan ⏱️ 20 minutes before pressing.) Break up remaining dough into a few clumps and roughly press them along sides of pan (it doesn’t need to be perfect). Place pan on a parchment-lined baking sheet and chill ⏱️ 30 minutes.
3
Using a floured flat-bottomed measuring cup or glass, work dough into sides of pan to make an even layer (it’s okay if some dough peeks out above the rim) and freeze until dough is solid, 15–⏱️ 20 minutes.
4
Place a rack in middle of oven; preheat to 375°. If you prefer a clean look, gently trim any excess dough around top of pan with a paring knife. Prick bottom of crust in a few places with a fork. Bake until golden brown all over, 20–⏱️ 25 minutes. Transfer pan to a wire rack. Let crust cool.
5
Mix ½ cup fresh orange juice (from about 2 medium oranges), 1 tsp. fresh lemon juice, and ½ cup water in a measuring glass or small bowl. Whisk 1 Tbsp. cornstarch and 2 Tbsp. sugar in a small saucepan to combine. Gradually add orange juice mixture, whisking constantly to prevent lumps. Bring to a boil over medium heat, whisking occasionally, then cook until glaze is thick and glossy, about ⏱️ 1 minute. Let cool.
(125 g) all-purpose flour, plus more for dusting1 cup. fresh lemon juice1 tsp. cornstarch1 Tbsp
6
Combine 1½ lb. fresh strawberries, hulled, halved, and glaze in a large bowl and gently toss berries to coat. Pile into crust and chill until filling is set, about ⏱️ 4 hours.
(125 g) all-purpose flour, plus more for dusting1 cup½ lb. fresh strawberries, hulled, halved1
7
Whisk ½ cup heavy cream and remaining 2 Tbsp. sugar in a small bowl until soft peaks form. Whisk in ¼ cup sour cream and remaining ½ tsp. vanilla extract. Serve tart with whipped cream mixture alongside for topping slices.
. vanilla extract, divided1 tsp(125 g) all-purpose flour, plus more for dusting1 cup
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